4 Serves
35 Mins
In a large mixing bowl, combine the ground lamb, finely minced onion, chopped fresh parsley, salt, and black pepper. Mix thoroughly by hand until the ingredients are well incorporated.
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SpanishVitamin E
1 mg / 15 mgVitamin K
130 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
377 mg / 4,700 mgSodium
653 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Shape the meat mixture into elongated logs or patties. If using skewers, press the meat firmly around them.
Heat a small amount of olive oil in a frying pan over medium-high heat.
Place the kafta in the frying pan and cook for 3 to 4 minutes per side until browned and cooked through.
26
g42
g11
g
